Mango Chiffon Cake with Mascarpone Cream and Maple Rum Syrup - Recipe by Nancy Cheong and Wendy Quinsumbing

Ingredients

210 g cake flour
3 tsp baking powder
6 large eggs, separated
220 g caster sugar
125mL vegetable oil
1 Tbs grated orange rind
Pinch salt
125mL fresh orange juice

Mascarpone cream:

600mL thickened cream
80 g icing sugar
1 tsp vanilla bean paste
170 g mascarpone
1 large fresh mango, thinly sliced
Toasted macadamias to serve

Maple rum syrup:

60mL maple syrup
20 g butter, chopped
1 Tbs dark rum
2 1/2 Tbs thickened cream

Method

Preheat oven to 170 C, fan forced.

Sift flour and baking powder twice to incorporate air into the mixture.

In a medium bowl, add egg yolks 110 g of caster sugar, oil, orange and salt. Using an electric beater, beat for 2 minutes on medium until mixture thickens and becomes light in colour, add orange juice. Sift the flour again over egg mixture, gently fold in using a balloon whisk. Set aside.

Place egg whites in the bowl of a stand mixer. Using the whisk attachment, whisk until soft peaks form, add remaining caster sugar one tablespoon at a time, beating well on medium speed. Once all added, increase speed to medium-high and beat for another 2 minutes or until stiff peaks form - the tips of egg whites should still fall slightly when lifted.

Add whites to yolk mixture, 1/3 at a time, folding gently with a balloon whisk.

Pour mixture into a 24 cm ungreased chiffon cake pan, spread to level. Bake for 30 minutes or until the cake is puffed and cooked when tested with a skewer.

Invert pan onto a cooling rack and stand for 2 hours or until completely cool.

Mascarpone cream:

Place cream, icing sugar and vanilla into the bowl of a stand mixer. Whisk on medium-high speed until cream has thickened, gently fold through mascarpone. Set aside in fridge until ready to use.

Maple rum syrup:

Heat maple syrup in a small saucepan over high heat for 2-3 minutes, or until the syrup thickens slightly. Remove from heat. Add butter and stir well, stir in the rum and cream. Transfer to a small bowl, cover and store in the fridge.

Run a flat-bladed spatula around the cake. Dollop the top of the cake generously with the cream, arrange mango slices on top, drizzle with syrup and sprinkle with macadamias.

Credits: Winning Appliances

Photo Credits: Winning Appliances